INTAKE: DIGESTION, ABSORPTION, TRANSPORT, … 1...Vitamin A Retinol (animal sources) and carotenoids...
Transcript of INTAKE: DIGESTION, ABSORPTION, TRANSPORT, … 1...Vitamin A Retinol (animal sources) and carotenoids...
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INTAKE: DIGESTION, ABSORPTION, TRANSPORT,
AND EXCRETION OF NUTRIENTS
&
INTAKE: THE NUTRIENTS AND THEIR METABOLISM
Chapters 1 & 3 1
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Objectives 2
Review the path of food through the GI tract Explain the role of each organ of the GI tract including the
accessory organs Explain digestion and absorption of CHO, FAT and PRO Explain the structure of the macronutrients Know the role of dietary fiber List the fat and water soluble vitamins Describe the major role of the vitamins Explain the deficiency and toxicity symptoms of the vitamins Know food/supplement sources of vitamins Describe which minerals are major and trace Explain the role of the minerals in our health Know food/supplement sources of minerals
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Gastrointestinal Tract (GIT) 3
Extracts macronutrients (protein, carbohydrates, lipids, water, and ethanol) from ingested foods and beverages
Absorbs necessary micronutrients and trace elements
Serves as a physical and immunologic barrier Is one of the largest organs; has the greatest
surface area and the greatest number of immune cells
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The Digestive System 4
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Features of Digestion and Absorption 5
92% to 97% of the diet is absorbed
Small intestine: key role in digestion and absorption
Intestines: 7 m long
Villi and microvilli or brush border
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The Health of the Body Depends on the Health of the GIT
6
After only a few days of starvation, the GIT atrophies
The cells lining the GIT have a lifespan of only 3 to 5 days
The cells lining the GIT are more susceptible to damage by: Nutrient deficiency Damage from toxins and irradiation Disruption in blood flow
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Digestion in the Stomach 7
Gastric secretions contain hydrochloric acid, pepsin, gastric lipase, mucus, intrinsic factor, and gastrin (hormone that stimulates secretion of gastric acid (HCl)
Food becomes semiliquid chyme
Acid reduces the number of microorganisms
Solid meal empties in 2 to 3 hours
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Sites of Secretion, Digestion, and Absorption
8
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Small Intestine 9
Primary organ of nutrient and water absorption
Surface area is increased by length, folds, villi, and microvilli
Fats are emulsified, digested, and absorbed in micelles
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Diagram of Villi of the Human Intestine
10
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Summary of Fat Absorption 11
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Transport Pathways Through the Cell Membrane
12
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Large Intestine 13
1.5 m long: cecum, colon, and rectum Nutrients formed here: vitamin K, vitamin B12,
thiamin, riboflavin Bacterial action to produce gases and organic
acids Colonic salvage: SCFA production through
fermentation Water reabsorption
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The Gradual Breakdown of Large Starch Molecules
14
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Sites of Secretion and Absorption into Gastrointestinal Tract
15
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Macronutrients 16
Carbohydrates
Fats and lipids
Alcohol
Amino acids and protein
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Saccharides 17
Monosaccharides
Glucose
Fructose
Galactose
Disaccharides
Sucrose
Lactose
Maltose
Oligosaccharides
Polymers containing 2 to 20 sugar molecules
Readily water soluble and often sweet
Polysaccharides
Amylose
Amylopectin
Resistant starch
Dextrins
Glycogen (animal carbohydrate)
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Fiber 18
Types of fiber: Cellulose Beta-glucans Chitin and chitosan Hemicellulose Pectins, gums, and mucilages Fructans Algal polysaccharides Lignin
Recommendations:
38 g/day for men
25 g/day for women
Varies based on its solubility
Insoluble fiber increases stool volume and decreases gastrointestinal (GI) transit time
Soluble fiber slows GI transit time, binds cholesterol and minerals, and decreases nutrient absorption
Fermented into short-chain fatty acids
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Glycemic Index 19
Ranks carbohydrates based on their ability to raise blood glucose levels
Advantages of foods with low glycemic index
Evidence on the use of the glycemic index to modify diets and prevent and control chronic disease is not yet conclusive
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Lipids 20
Functions
Energy (9 kcal/g)
Organ positioning, protection
Fat-soluble vitamins and phytochemicals
Types of lipids
Triglycerides
Phospholipids (e.g., lecithin)
Sterols (e.g.cholesterol)
Triglycerides in the diet
Saturated (SFA)
Monounsaturated (MFA)
Polyunsaturated (PUFA)
Essential fatty acids
Omega-3
Omega-6
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Lipids- Omega 3 FA 21
Found primarily in marine oil
EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid)
Beneficial effects have been shown in many diseases
Optimal omega-6:omega-3 is 2:1 to 3:1
U.S. consumption is 8:1 to 12:1
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Alcohol 22
7 kcal/g
Metabolized primarily by the liver enzyme alcohol dehydrogenase (ADH)
ADH requires niacin and thiamine to function
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Amino Acids and Protein 23
Essential amino acids
Nonessential amino acids Vegetable vs. animal protein Complementary proteins Protein digestibility corrected amino acid score
(PDCAAS) Denaturation
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Summary of Vitamins 24
Fat Soluble Vitamin A Vitamin D Vitamin E Vitamin K
Water-Soluble
Thiamin
Riboflavin
Niacin
Pantothenic acid
Vitamin B6
Folate
Vitamin B12
Biotin
Vitamin C
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Vitamin A Retinol (animal sources) and carotenoids (plant sources)
25
Essential roles in
vision
normal cell differentiation
and cell surface function
growth and development
immune functions,
reproduction
Deficiency
Blindness in the developing world
Night blindness
Xerophthalmia, hyperkeratosis
Increased risk for infection
Toxicity
Bone pain and fragility
Hydrocephalus and vomiting (infants and children)
Dry, fissured skin
Brittle nails
Hair loss (alopecia)
Gingivitis
Anorexia
Irritability
Fatigue
Abnormal liver function
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Vitamin D 26
Deficiency Rickets in children Osteomalacia in adults
Toxicity
Excessive calcification of bones
Kidney stones
Metastatic calcification of soft tissue (kidney, heart, lung, and tympanic membrane)
Hypercalcemia
Headache
Weakness
Nausea and vomiting
Constipation
Production in skin when exposed to UV irradiation Functions as a steroid hormone
Maintains calcium and phosphorus homeostasis
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Vitamin D 27
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Vitamin E 28
"Vitamin E" is the collective name for a group of 8 lipid-soluble compounds with distinctive antioxidant activities
Protection against damage by reactive oxygen species
Tocopherols and tocotrienols
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Vitamin K - Phylloquinones and menaquinones
29
Blood clotting and bone formation
Best sources
green leafy vegetables
smaller amounts in dairy products, meats, eggs, fruits, and cereals
Deficiency
Hemorrhage
Fatal anemia
Hemorrhagic disease in newborns
Hip fracture in older adults
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Thiamin (B1) 30
Carbohydrate metabolism and neural function
Richest sources are yeast and liver; cereal grains provide most in human diets
Destroyed by heat, oxidation, and radiation; stable when frozen
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Riboflavin (B2) 31
Essential for metabolism of carbohydrates, amino acids, and lipids; supports antioxidant protection
Green leafy vegetables are rich sources; most comes from meat, dairy products, and fortified grains in the American diet
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Niacin (B3) 32
Essential for energy production and metabolism
Biosynthesis (from tryptophan), absorption, transport, and storage
Sources: lean meats, poultry, fish, peanuts, and yeasts
Deficiency: Pellagra,
Casals necklace
4 Ds
• Dermatitis
• Diarrhea
• Dementia
• Death
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Pantothenic Acid 33
Critical role in metabolism; integral part of coenzyme A
Present in all plant and animal tissues
Deficiency impairs lipid synthesis and energy production
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Vitamin B6 (Pyridoxine) 34
Metabolism of amino acids, neurotransmitters, glycogen, heme, and steroids
Good sources include meats, whole grains, vegetables, nuts
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Folate 35
Formation and maturation of red and white blood cells in bone marrow; single-carbon carrier in heme formation
Rich sources include, Liver Mushrooms green leafy vegetables
Deficiency Impaired biosynthesis of DNA and RNA Megaloblastic, macrocytic anemia Neural tube defects
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Vitamin B12 (Cobalamin) 36
Richest sources
Liver
Kidney
Milk
Eggs
Fish
Cheese
muscle meats
Not naturally found in plant foods
Deficiency
Impaired cell division
Megaloblastic anemia
Neurologic abnormalities
Pernicious anemia
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Biotin 37
Rich sources
Milk
Liver
egg yolks
a few vegetables
Deficiency is rare: parenteral nutrition
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Ascorbic Acid (Vitamin C) 38
Synthesis of collagen and carnitine and other metabolic reactions; antioxidant; promotes resistance to infection
Best sources Fruits Vegetables Organ meats
Deficiency Easily destroyed by oxidation; lost in cooking water Scurvy Impaired wound healing; edema; hemorrhages; and weakness in bone,
cartilage, teeth, and connective tissues
Toxicity GI disturbances and diarrhea
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Mineral Classifications 39
Macrominerals
Microminerals
Ultratrace minerals
Bioavailability of Minerals
Reduced by binding to free fatty acids, precipitation, mineral–mineral interactions, organic inhibitors such as phytates and oxalates, stress
Enhanced by ascorbic acid (for nonheme iron), hemostatic adaptations
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Calcium 40
Functions Acquire optimal bone mass and density Maintain bone health Transport functions of cell membranes Nerve transmission Regulation of heart muscle function Blood clotting Role in obesity Deficiency Lower peak bone mass Osteomalacia/Osteoporosis Chronic diseases, such as colon cancer, hypertension, osteoporosis May be implicated in the development of hypertension
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Phosphorus 41
Functions High-energy phosphate bonds in ATP and other cellular forms of
energy Phospholipids Enzyme activation and buffer system Bones and teeth Sources Meat, poultry, fish, and eggs Milk and milk products Nuts and legumes Cereals and grains Food additives
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Magnesium 42
Functions Cofactor for more than 300 enzymes Neuromuscular transmission and activity Bone density Sources Milk Bread Coffee Ready-to-eat cereals Beef Potatoes Dried beans and lentils
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Sulfur 43
Constituent of three amino acids: cystine, cysteine, and methionine
May be considered an antioxidant
Essential component of three vitamins: thiamin, biotin, and pantothenic acid
Food sources include meat, poultry, fish, eggs, dried beans, broccoli, and cauliflower
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Microminerals (Trace Elements) 44
Essential to optimal growth, health, and development
Exist in two forms
As charged ions
Bound to proteins or complexed in molecules
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Iron 45
Heme vs. nonheme iron
Mucosal block
Functions of Iron
Red blood cell function
Myoglobin activity
Numerous heme and nonheme enzymes
Oxidation-reduction activity in respiratory gas transport and cytochrome activity
Immune function and cognitive performance
Sources
Liver
Seafood
Kidney, heart
Lean meat, poultry
Dried beans and vegetables
Egg yolks
Dried fruits
Dark molasses
Whole-grain and enriched breads and cereals
Iron Deficiency
Hypochromic, microcytic anemia
Caused by injury, hemorrhage, illness, and unbalanced diet
Athletic amenorrhea
Iron Overload
Major cause is hemochromatosis
Hemosiderosis may lead to hemochromatosis
Risks of iron supplements for older adults
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Zinc 46
Functions in association with more than 300
enzymes Synthesis or degradation of major
metabolites Structural roles in proteins Intracellular signal in brain cells Transport processes, immune function,
and genetic expression Sources of Zinc Meat, fish, poultry Milk and milk products Oysters and other shellfish Liver Ready-to-eat fortified breakfast cereals Whole-grain cereals Beans, nuts, soy products
Deficiency Decreased taste acuity Delayed wound healing Growth retardation Hypogonadism Immune deficiencies Skin lesions
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Fluoride 47
Beneficial to tooth enamel and prevention of dental caries
Found in fluoridated drinking water, fluoridated toothpaste, foods and drinks made using fluoridated water
Toxicity and fluorosis appear at daily doses of 0.1 mg/kg
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Copper 48
Component of many enzymes
Roles in mitochondrial energy production
Sources of copper
Chocolate
Nuts
Cereal grains
Dried legumes
Dried fruits
Shellfish
Organ meats
Muscle meats
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Iodine 49
Synthesis of triiodothyronine (T3) and thyroxine (T4)
Inhibited by goitrogens
Selenium is important in iodine metabolism
Sources
Iodized or sea salt
Seafood
Content of cow’s milk and eggs depends on the animal’s diet
Content of vegetables depends on soil
Iodophors used in food processing
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Selenium 50
Antioxidant and free radical scavenger
Role in iodine metabolism
Sources
Brazil nuts
Seafood
Kidney, liver
Meat, poultry
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Manganese 51
Component of many enzymes, especially in mitochondria
Activates many other enzymes
Formation of connective and skeletal tissues
Growth and reproduction
Carbohydrate and lipid metabolism
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Chromium 52
Potentiates insulin action
Possible glucose tolerance factor
Possible role in regulation of gene expression
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Molybdenum 53
Role in enzymes that catalyze oxidation-reduction reactions
Possible role in response of some people with asthma to sulfites
Deficiency causes mental changes and abnormalities of sulfur and purine metabolism
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Boron 54
Essentiality not yet established
Influences activity of metabolic enzymes and metabolism of several nutrients
Associated with cell membranes
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Cobalt 55
Component of vitamin B12 (cobalamin)
Macrocytic anemia